On Aug 5, 11:31*am, Steve Y > wrote:
> I did see the bit about expelling the clean bones as it happens sf !
>
> One of the differences I noticed about moving to France was that spare
> ribs in Chinese restaurants here get served chopped up. Personally I
> prefer them whole so that you can pick them up and chew them, using
> chopsticks just isn't the same
>
You can make sweet and sour ribs, which are fried and crispy, but they
have to be cut into short pieces or their entire surface won't be in
contact with the wok.

This steamed dish is often served as part of an array of dim sum, so
the little bites fit in with that type of thing. -aem